Lemon Spinach Quinoa Salad

8 Servings

Ingredients

1 cup Ancient Harvest Tri-Color Quinoa
1/2 Tbsp extra virgin olive oil
2 red bell peppers, chopped
15.5 ounce can of chickpeas (drained and rinsed)
6 ounce baby spinach
1/2 cup of feta cheese (optional)
Dressing:
3 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
2 tsp dry oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions

1. Cook quinoa according to package instructions and place in glass bowl after cooking.
2. Heat 1/2 Tbsp oil in a large skillet over medium heat.
3. Add red pepper and chickpeas and cook for 5-7 minutes. Stir frequently.
4. Stir in spinach for 2-3 minutes, until wilted.
5. Stir the vegetable mixture into the quinoa.
6. Combine the ingredients for the dressing. Pour over the quinoa salad and mix well.
7. Top each 1 cup serving with 1 Tbsp of feta cheese.

May be served warm or cold.

Nutrition (Includes 1 Tbsp feta cheese):  Serving Size is 1 cup / Calories 204 / Total Fat 8.5 g / Saturated Fat 2.2 g / Cholesterol 8.4 mg / Sodium 246 mg / Carbohydrates 25.1 g / Fiber 5.0 g / Sugar 3.6 g / Added Sugar 0 g / Protein 7.6 g

Adapted from: https://ancientharvest.com/ancientharvestrecipe/lemon-chickpea-quinoa-salad/